The goodness of beets and the bitter sweet taste of cocoa powder combine for a tasty delight.
By Priya Sreeram
Can anyone guess that this cake has red beet in it? Yup it does and when the goodness of the root veggie and the bitter sweet taste of the cocoa powder combine with the other ingredients the result is a tasty delight.
What makes Beets the zing thing in this cake is that they contain trytophan- the feel good chemical found in chocolates and hence it’s addictive and deserves repeated serve; also beets has the highest sugar content than any vegetable (as much as 10 %) and unlike chocolates where the sugar rush is immediate, the sugar released from the beets to the body is gradual. (Source : lovebeets)
The cake’s a winner; the surprise element of beetroot in it is a definite plus. Yup, I will be making it again and again with a few other modifications.
- 1 Medium sized beetroot - approx 80 -100 grams
- Plain Flour - 100 grams
- Cocoa Powder - 25 grams
- Drinking Chocolate - 25 grams
- Egg - 1
- Baking Powder - ¾ to 1 tbsp
- Salt - a pinch
- Vanila Essence - 1 tsp
- Castor Sugar - 125 grams
- Sunflower Oil - 100 ml
- Dark Chocolate - 50 grams - approx- roughly chopped
- Nuts - roughly chopped - a fistful (blend of pistachios and almonds)
- Heat oven to 170 C. Keep the cake tin greased & lined.
- Wash the beetroot well and cook it in a pressure cooker up to 2 whistles or till it becomes soft. Do not peel the skin Gently scrape off the skin and give it a quick blitz in the blender for the roughly chopped texture.
- Tip the beetroot into a mixing bowl, add a pinch of salt and the rest of the ingredients, except the oil,chocolate & the nuts . I used an electric hand-mixer to blend everything till it came together. When completely mixed, add the oil in a steady stream and give it a quick whip or two.
- Finally stir in the chocolate and the nuts, then tip the mix into the lined cake tin.
- Cook for 45-50 minutes or till an inserted skewer comes out practically clean.
- Leave the loaf to cool on a rack. Serve in slices with cream or savour it as such.
Priya is an enthusiastic foodie who loves to experiment with different types of cuisine. She chronicles her heart and hearth adventures on the blog Bon Appetit, which has recipes ranging from simple to exotic.